Save I threw this salad together on a Tuesday night when I had nothing planned and even less energy. The pears were sitting on the counter, just on the edge of perfect ripeness, and I remembered I had some arugula wilting gently in the crisper. What started as a lazy rescue mission turned into one of those accidental wins that you end up making on repeat. The sharp bite of arugula against sweet pear is one of those flavor marriages that feels obvious only after you taste it.
I brought this to a potluck once, skeptical that a simple salad would hold its own next to casseroles and lasagnas. But I watched people come back for seconds, and one friend asked if I'd catered it. That was the moment I realized that fresh ingredients and a good dressing don't need to apologize for being simple. Sometimes the easiest things are the ones people remember.
Ingredients
- Fresh arugula: The star green here, peppery and bold enough to stand up to sweet and creamy toppings without disappearing into the background.
- Ripe pears: Look for pears that yield just slightly when you press the neck; too firm and they lack sweetness, too soft and they turn mushy when sliced.
- Blue cheese or goat cheese: Blue cheese brings funky sharpness, goat cheese offers tangy creaminess; both work beautifully, so follow your taste buds.
- Toasted walnuts or pecans: Toasting them yourself for just a few minutes releases oils and deepens flavor in a way store-bought toasted nuts rarely match.
- Extra-virgin olive oil: Use a good one you'd happily dip bread into; this is a raw dressing, so quality matters and you'll taste every note.
- Balsamic vinegar: A little sweetness and acidity in one bottle, it ties the whole salad together with minimal effort.
- Honey: Just a teaspoon smooths out the vinegar's sharpness and helps the dressing cling to the greens instead of pooling at the bottom.
- Dijon mustard: It emulsifies the dressing and adds a subtle kick that makes everything taste more intentional.
- Salt and black pepper: Freshly cracked pepper is worth it here; it adds little bursts of heat that wake up each bite.
Instructions
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it looks smooth and slightly thickened. Taste it; if it's too sharp, add a tiny bit more honey, if it's too sweet, a splash more vinegar.
- Prep the salad base:
- Place the arugula in a large salad bowl, then scatter the sliced pears, crumbled cheese, and toasted nuts over the top. Keep everything loose and airy so the dressing can coat evenly.
- Dress and toss:
- Drizzle the dressing over the salad just before you're ready to serve, not a minute earlier or the arugula will wilt. Use your hands or tongs to gently toss everything together, making sure each leaf gets a little love.
- Serve immediately:
- This salad is best enjoyed right away while the greens are still crisp and the nuts still have their crunch. If you're serving a crowd, keep the dressing on the side until the last possible moment.
Save My neighbor once told me she made this salad every Sunday for a month straight because it was the only thing her picky teenagers would eat without complaint. She'd swap the cheese, try different nuts, add berries when pears weren't in season. It became her template for getting greens into her house without a fight, and I loved that something so simple could be that flexible and forgiving.
Choosing Your Pears
Bartlett and Anjou pears are my go-to because they're sweet and hold their shape when sliced thin. Bosc pears work too, though they're firmer and a little less juicy. If your pears are rock hard, leave them on the counter for a day or two; if they're bordering on too ripe, just handle them gently and slice them thicker so they don't fall apart. The best pear is the one that's ready when you are.
Swapping the Cheese
I've made this with crumbled feta when I wanted something salty and bright, and with shaved Parmesan when I was feeling fancy. Goat cheese is creamy and mild, blue cheese is bold and divisive in the best way. If you're serving someone who hates blue cheese, don't try to convince them; just use goat cheese and everyone stays happy. Cheese is too personal to argue about.
Make It a Meal
This salad plays well with others, but it can also stand alone if you bulk it up a bit. I've added grilled chicken, seared salmon, or even chickpeas when I wanted more protein and substance. A handful of dried cranberries or pomegranate seeds adds little bursts of sweetness that make it feel more like a composed dish than a side. Serve it with crusty bread and good butter, and suddenly it's dinner.
- Top with grilled chicken or shrimp for a heartier main course.
- Add quinoa or farro to make it more filling without losing the fresh vibe.
- Serve alongside roasted vegetables or soup for a light but satisfying meal.
Save This salad taught me that you don't need a long ingredient list to make something people remember. Keep your greens crisp, your pears ripe, and your dressing balanced, and you've got a dish that feels like a treat every single time.
Recipe Guide
- → Can I make this bowl ahead of time?
Prepare the dressing and slice ingredients in advance, but toss everything just before serving to keep the arugula crisp and pears from oxidizing.
- → What cheese works best?
Blue cheese adds bold flavor, while goat cheese offers a milder tang. Feta or shaved Parmesan are excellent alternatives depending on your preference.
- → How do I prevent pears from browning?
Toss sliced pears with a little lemon juice immediately after cutting, or slice them right before assembling to maintain their fresh appearance.
- → Can I use other nuts?
Toasted pecans, hazelnuts, or even pine nuts work wonderfully. Choose nuts that complement the sweet pears and peppery arugula.
- → Is this suitable for meal prep?
Store components separately: dressing in a jar, greens in a container, and pears with lemon juice. Combine when ready to eat for best texture and flavor.